Warm Stuffed Zucchini (Courgette) Cups

Total time: 40 minutes;
   Little cups are formed by scooping the seeds out of thick slices, but leaving a base to hold the stuffing.  A bit of cheese is added for the last few minutes, to just melt and bubble around the edges.  Healthy and pretty!  These would be great for a party, as all the work could be done ahead, and then baked at the last minute.

 Ingredients:

• 1 zucchini (courgette),  about 2-1/2 inches (7cm) in diameter and at least 7 inches (18cm) long
• 1 medium tomato
• 3 - 4 green onions
• 1.5 oz (45gr) cheese
• 2 tbs fresh snipped basil leaves
• olive oil
• Greek or other black olives, optional

 Instructions:

• Cut the zucchini into six 1 inch (2.5cm) rounds. 
• Using a teaspoon scoop out the center of each round leaving  1/4 inch (.6cm) on sides and bottom.  Discard 'trimmings' - there won't be much and zucchini is plentiful. 
• Dip the bottom of each zucchini cup into oil and put on a baking sheet.
• Clean and finely slice the green onions.  You will want about 2 (heaped) tsp of slices.  Divide and put into each zucchini cup. 
• Finely chop the tomato and put on top of the onions, mounding it up a bit to get it all in. 
• Bake in 400F (200C) oven for 30 minutes. 
• While they bake slice the cheese into small thin rectangles, just to makes it easier to work with. 
• Remove zucchini and arrange cheese around the edge of the zucchini trying not to let it hang over the sides and leaving some tomato uncovered (prettier). 
• Return to oven until cheese melts. 
• Remove, arrange three on each plate, sprinkle with basil, garnish with olives and serve.